Devil’s food cake is just sinful. It is delicious and dark and just so darn appealing. So we like to pair it with an equally sinful filling and frosting. It is a cake to make you stop, notice and gorge.
Lucifer doesn’t scare me
Well, at least for a slice anyways. This cake can be very rich and most people cannot eat more than one smaller slice at a time. Due to this we say this cake can feed 16-20 people. Or just a few djinn. Those guys are the only ones crazy enough down here to try to steal Lucifer’s cake.
- 3 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup butter (2 sticks)
- 2/3 cup cocoa powder
- 1 cup brown sugar
- 3/4 cup sugar
- 1 cup milk
- 3/4 cup coffee
- 1 tsp vanilla extract
- 4 eggs
- 2 cooked beets, peeled and pureed (or 1 can beets drained and rinsed)
- 16 oz dark chocolate (bittersweet)
- 8 oz milk chocolate
- 1 1/2 cup butter (3 sticks)
The Frosting (Ganache)
- 8 oz dark chocolate (bittersweet)
- 1 cup heavy cream (whipping cream)
- 2 tbsp butter
- Preheat oven to 350F and grease 3 (or 2) round pans.
- In a bowl, mix together flour, baking powder, baking soda and salt.
- In a separate bowl, beat together butter and sugars. Add in liquids (milk, coffee, vanilla extract and eggs)
- Slowly add dry ingredients to wet ingredients. Add beets. Mix will be wet.
- Pour batter into bans and cook for 20-30 min.
- Let cakes cool until room temperature.
- In a double boiler, melt dark and milk chocolate for filling. Be careful not to burn chocolate or get any water in chocolate.
- Let chocolate cool until no longer hot to the touch.
- Beat chocolate together with butter until light and fluffy.
- If you used 2 pans, cut each cake in half so you have 4 cake layers.
- Spread filling over each layer of cake (top included). Stack layers on top of each other.
- In double boiler, heat milk and butter for frosting. Add chocolate. Heat until mixed.
- Let ganache cool slightly. Pour over top of cake.
- Eat and enjoy!
I tricked you~
Our version of Hell’s mascot cake has a deep chocolate flavor and no taste of beets. Sliding them into this recipe is really just a way trick some picky eaters into eating their vegetables. Our filling tastes as if you fluffed up a candy bar and set it between the cake layers. It is a perfect pair for any dense chocolate cake. The ganache that we used for frosting has a dark taste and dark color for a nice shine. It not only tastes good but it also compliments, in all our minds, exactly how a Devil’s food cake should look. Overall, a delicious chocolate cake.
Yummy cake with yummy coffee
Our morning cup of piping hot coffee is vital here in these fiery pits. A morning simply cannot start until we have had at least one cup of our caffeinated beauty. And this cake pairs perfectly with the taste and body of a good cup of coffee. The flavor isn’t too strong to war with the coffee, yet it has enough of a bite to survive on its own as well for the freaks who don’t drink
I ate the entire pan
this nectar of the devil. You impatient humans may be tempted to eat this cake fresh and steaming right out of the fires, while it tastes good this way the cake is sumptuous as breakfast the next morning. This cake feeds about 10 or just two minutes by the coffee pot. Griffins make fast work of anything with coffee.
- 1 1/4 cup flour
- 1 cup packed dark brown sugar
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tsp ginger
- 3/4 cup melted butter
- 2 3/4 cup flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ginger
- 3/4 tsp baking soda
- 1/2 tsp ground allspice
- 1 3/4 cup sugar
- 1 cup (2 sticks) butter
- 4 large eggs
- 1 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tbsp vanilla
- For the topping, mix together dry ingredients (flour, sugar, salt, cinnamon and ginger) in a bowl. Stir in butter until moist clumps appear. Set aside
- Preheat oven to 325F. Grease a 13×9 pan. (No smaller as cake will fill entire pan)
- In a separate bowl, mix together flour, baking powder, salt, cinnamon, ginger, baking soda and allspice.
- In another separate bowl beat together sugar and butter until light and fluffy (2-3 min).
- Add eggs one at a time. Add sour cream, milk and vanilla. Add flour mix.
- Pour half of cake batter into the pan. Spoon 1 cup topping evenly overtop batter. Pour remaining batter into pan and smooth. Top with remaining topping.
- Bake 1 hour, or until toothpick inserted in center of cake comes out clean.
- Cool in pan.
- Eat and enjoy!
As we briefly warn you in the directions, this cake will near double in size so don’t worry, that extra room in the pan will disappear. This cake is nice and delicious and moister than most people think it will be. The topping gives the cake a nice crunch or added texture. The cake is lightly sweet with a nice tang, which as we have said, pairs extremely well with coffee. We like to make it the night before so that it’s ready when we wake up for breakfast. Of course that means we have to have a few dragons stand guard over the cake to make sure it isstill there in the morning. That’s the price you pay for making such an in demand cake.
It’s all gone!